Bioactive compounds and physicochemical properties of lychee fermented vinegar

  • Rawisara Ruenwai Division of Biotechnology, School of Agriculture and Natural Resources, University of Phayao
  • Yuparat Potisate
Keywords: Antioxidant activity, Fermented vinegar, Phenolic, Flavonoid, Lychee

Abstract

The health benefits of lychee have been recognized to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various biological activities. Low grade lychee (Litchi chinensis Sonn.) cv. 'Hong Huay' pulp and peel were used as raw materials in vinegar fermentation. This study aimed to investigate the optimum ratio of lychee pulp and peel on the physicochemical properties, content of bioactive compounds and antioxidant capacities. The results showed that optimized ratio of lychee pulp and peel was 1:3 by volume which the amounts of acetic acid and alcohol were 1.98% and 0.3%, respectively. Supplementation with lychee peel resulted in higher contents of phenolic and flavonoid and in agreement with antioxidant capacities. The appearance of lychee fermented vinegar was more lightness in the conditions containing solely lychee pulp or peel. These results revealed that low grade lychee has the potential to be used in vinegar fermentation and applied further in the functional food industry.

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Published
2021-04-30
How to Cite
1.
Ruenwai R, Potisate Y. Bioactive compounds and physicochemical properties of lychee fermented vinegar. Naresaun Phayao J [Internet]. 2021Apr.30 [cited 2021Oct.23];14(1):88-5. Available from: https://li01.tci-thaijo.org/index.php/journalup/article/view/247014
Section
Research articles